Fish Recipes
Fish in a Bag – Contact-Less Options for Guests
This Fish in a Bag recipe is from our Sporting Friend, Susie Jimenez, who was the runner-up on Season 7 of “Food Network Star.” Everything Susie touches has a spicy twist to it, which you can dial up, or down. There are no numbers listed next to the veggies as it is up to you…
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Grilled Cheese & Spicy Shrimp on Sourdough Bread
Best when dunked into a bowl of Bacony Tomato Bisque
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Grilled Salmon Collars
Do you save the collar section from your salmon? If you’re like a lot of people you probably throw your salmon collars away, but there’s a lot of flavor from the bones and the rich meat in that section. You can also try this recipe with tuna.
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How to Have a Poke Party
Get on the latest trend from the Hawaiian islands and host a Poke Party (pronounced Poh-kay). Much like a taco bar, you supply a variety of ingredients and your guests create their own brand of poke. It all starts with good quality fish, shellfish and other saltwater creatures like octopus. The fresher, the better. The…
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Poached Salmon with Champagne Cream Sauce
Don’t take my word for it; ask a bunch of women if they think that having a man prepare a wonderful meal for the two of them is romantic. It could even be a mediocre, if not bad, meal but the effort was there and that means something. Women like stuff that means something. For…
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Boston-Style Beer-Battered Fish and Chips
I “borrowed” this one from a fry cook in Boston. Works well with pretty much any fish, but my favorites include crappie, bluegill, rockfish and other smallish fish. Serve with tartar sauce or your favorite fish dipping sauce.
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Salmon Pasta Salad with Avocado, Tomato and Tarragon Vinaigrette
This is an easy-to-follow cold pasta salad that is perfect for a summer bbq or gathering. Smoke or grill your salmon before for a different taste. Add or subtract fresh veggies to suit your taste. You could also just serve on fresh lettuce greens and skip the pasta if you are looking for something gluten-free.…
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Salmon BLT
I stole this idea from The Colony House Restaurant in Charleston, South Carolina many years ago. It’s one of America’s all-time favorite sandwiches made even better with the addition of freshly caught salmon. I like to serve this with cool summer melons and a glass of crisp dry white wine.
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